Braised Lamb

Lumina Farms Lamb Shoulder, Tomatoes, Spelt Croutons, Niçoise Olives, Whipped Labneh

Chef Dylan Sprenger of La Moule | Portland, OR
Yield: 1 serving

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Adapted by StarChefs | June 2023

INGREDIENTS

Braised Lamb:
8 ounces Lumina Farms lamb shoulder
Salt
Ground black pepper
Neutral oil
½ cup red wine
2 cups stock (chicken, pork, or beef)
¼ cup Yamasa shoyu
Mirepoix of your choice

Croutons:
Day-old bread, cubed
Extra virgin olive oil
Salt
Ground black pepper

Whipped Labneh:
1 cup labneh
Lemon juice
Neutral oil

To Assemble and Serve:
6 tomatoes, cored and cubed
1 shallot, thinly sliced into rings
¼ cup nicoise olives
1 bunch mint
½ bunch oregano, chopped
½ cup extra virgin olive oil
¼ cup red wine vinegar
Salt
Ground black pepper

METHOD

For the Braised Lamb:
Heat oven to 350°F. Season lamb with salt and pepper and set aside. In a heavy bottom saucepan over medium-high flame, heat oil. Add lamb and sear all sides, then deglaze pan with wine. Transfer lamb and juices to an oven-safe dish. Cover with stock, shoyu, and mirepoix. Wrap the dish in aluminum foil and braise in oven 1½ hours, or until lamb is fork tender. Remove and let cool with juices.

For the Croutons:
Heat oven to 350°F. In a mixing bowl, toss to combine all ingredients. Transfer to a sheet tray and bake until croutons are golden brown. Set aside.

For the Whipped Labneh:
In the bowl of a stand mixer fitted with whisk attachment, whip together labneh with a squeeze of lemon and a pinch of salt. Set aside.

To Assemble and Serve:
Cube Braised Lamb and place in a large mixing bowl. Toss with tomatoes, shallot, olives, mint, oregano, olive oil, vinegar, Braised Lamb jus, and Croutons. Season with salt and pepper, then transfer to a serving plate. Top with a dollop of Whipped Labneh.

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